The Steamy Side of Whole Fish

The Chinese method of steaming whole fish is not only easy, it’s preferable to poaching because more of the natural flavor is retained. A traditional wok makes an ideal steamer, but any cooking vessel that can be covered and is large enough to accommodate the fish may be used.

Most whole fish are sold already cleaned--scales and internal organs removed (in Asian markets this is often done at the time of purchase). The fish should be cooked as soon as possible, but if it must be held a few hours before preparation, cover loosely with plastic wrap and store in the refrigerator.

Begin by rinsing the fish well under cold running water, then pat dry with paper towels. (The pectoral fins near the head may be snipped off with kitchen scissors.)

Rub the fish inside and out with salt to taste. Using a sharp chef’s knife, cut slits 1/4 inch deep (Step 1) at about one-inch intervals on both sides of the fish. This allows the sauce to penetrate the flesh during cooking.

Slice a 2-inch piece of ginger root and three or four green onions into fine julienne slivers. Tuck about half of each inside the body cavity, then place the fish on a plate.

Pour about two inches of water into the wok, then either invert a small bowl in the bottom or position a steaming rack so the fish can be suspended above the liquid (Step 2).

Place the plate holding the fish on the bowl (Step 3) or rack and sprinkle the remaining ginger root and green onions over top (Step 4). Drizzle the fish with about one tablespoon light soy sauce and a teaspoon of sesame oil.

Cover the wok with a lid (Step 5). Steam the fish about 20 minutes, depending on size, or until the flesh flakes easily with a chopstick or fork.

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